I just saw that Piggly wiggly has them on sale this week for 49 cents a pound, so I will be getting some tomorrow Also, all of the books that I have and I have always done any meat in quart jars for 90 minutes
Hi Sharon! That is a FANTASTIC price!! Wow.. I'd be buying some up as well. Meat is usually always done for 90 minutes for quarts, unless there is bones in the jar.. bone in chicken takes 75 minutes for quarts and and 65 minutes for pints. -Crystal 🙂
Wow! .69 cents a pound?! What a blessing! So glad you were able to can it all up for a rainy day--such a good feeling! So convenient...and even more tasty! Have a wonderful day, Crystal...hope you're enjoying some sunshine! ~Pam
I know! It was a crazy good deal!! And it does feel good 😊 I've seen a bit of sunshine here and there... 😀 I've been keeping busy on my projects.. like canning!! Hope you have a wonderful day too Pam!! 💗 -Crystal🙂
Great video ! I just canned 12 quarts of chicken thighs. If you add a bit of white vinegar to your water it keeps the jars clean and helps to keep the inside of your pan from getting discolored.
I bought a 10 lb bag today for 7.99. 6 months ago I bought a 10 lb bag for 5.99. And two months ago, I bought a 10 lb bag for 6.99. So the price is going up. I have the backs in the crockpot. I canned the rest I did add a 1/3 cup of bone broth in each jar. I love this chicken. So flavorful. The bones are really soft. I saw someone say they save the bones and when they are totally dry, they grind them up very finely and sprinkle on their dog's food.
Yes, I'm seeing the prices going up to. Canning deals when you see them is a great way to help with rising costs. Great idea with bones! Would probably be good for chickens too. Thank you for sharing!! -Crystal :)
I love that you share the success and problems. I have a roaster full of pork roasts in the oven right now par cooking so I will can up pulled pork. I love watching canning videos. Thanks Crystal.
Yum, love pulled pork!! Do you add the bbq sauce to it before canning. I have always had problems with the sugar in the sauce burning.. not sure if I was doing something wrong or not. I ended up canning it without the sauce and adding afterwards. I've been looking at pork as well to can up soon. -Crystal🙂
@@HomemakingontheHomestead I put salt in with it but add the barbecue sauce when I open the jars. I do put the broth from cooking the roasts in the jars. Such an easy lunch or dinner. I am trying to empty my freezer, the roasts are from my once a week to our small IGA in the morning, they have mark down meat and the bonus is these were all Smithfield or Hormel vacuum sealed 99 cents a lb, I saved them up for today’s project.
Hi there! Just found your channel. Love your video. I need to get a stand alone burner for my pressure canner. What brand are you using? And what size is your canner? Thanks for your help!😊
Hi! The brand is Cadco. I got mine from Amazon. I looked and they seem to be out of stock. I'm sure you could do a search for Cadco and go directly to their site and they might have it. Here is the Amazon link so you can see which one it is: www.amazon.com/gp/product/B003Z4A0CQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
That was an awesome find on chicken. Lately here in Vermont there has not been much on sale. Sad what this world has come to. Thank you for another wonderful video. God Bless
Laurie, it's crazy sad, almost unbelievable where things are at. This sale really surprised me because I haven't seen much in the way of good deals for quite some time.. Thank you and have a wonderful weekend! -Crystal🙂
Really enjoyed watching this Crystal, I used to can all of the time, I always canned vegetables, never did try meat. Thank you for showing, I'd really like to try this, we eat alot of chicken. You have a lovely weekend.
Meat is pretty easy to can. My father was an avid fisherman and would be bring me a lot of salmon to can. I canned tons of salmon over the years and also started canning other meats. Very simple to do. I hope you have a wonderful weekend too Christal 💗 -Crystal🙂
I am looking forward to canning my 30 lbs of chicken quarters, I got a deal at $3.99 for 10 lbs so among my viewing I must say it was very easy to follow along. Thank You for sharing. I did pick up on long-time cellar storage, I was told to make sure I wash my jars to prevent mold, though there might be someone else new like me.
WOW!! Great deal on the leg quarters! I'm assuming you mean wash the jars after you are done canning? If so, yes, I wash mine before I put them on the shelf for storage. Obviously you need to wash them before you can the chicken 🙂 -Crystal😊
Great video there eh! I'm from south east Canada in New Brunswick just below Maine and we have been canning deer meat for ever... have 8 meat king chickens to process today and out of freezer space going to try this... thanks for sharing
You're welcome! That's great on the chickens! My daughter and her husband just did about 40 chickens.. It's so great to have your own supply of meat! -Crystal🙂
Wow!69 cents per pound is great. I don’t blame you for stocking up. You had a very productive canning session! Do you need to have the water in the canner hot before putting in the hot jars with the hot pack method? I’m excited to see some recipes from you showing how you use the chicken. I hope you have a great week Crystal!
I know Adrienne.. what a find! So on the hot pack canning method.. when I begin to fill my jars, I turn on the burner for the canner to high and because there isn't a lot of water in there it heats up pretty quick.. Then I fill the jars and put them in the warm/hot canner. I will show how I use the chicken soon! Have a great weekend my friend 💗 -Crystal🙂
Question Double canning the chicken that didn't seal seems like 90 min plus 75 min would make the 2 quarts over processed. I'm just wondering? You did a fantastic job of explaining where people could understand easily.
Well.. for sure the chicken will be very well cooked! 😄The other answer is to use the chicken right away (instead of recanning it)... you could make soup or casserole with it and freeze that if needed. Either way it's better, in my thoughts, than tossing the chicken. 😊 I have canned jars a second time and they were fine also worked great in soup, casseroles or even stir fry.
Great video! TY for sharing. I noticed you were using a type of hot plate instead of your stove. I haven't used my pressure canner because it won't work on our old glass-top stove. How long/often have you used the hot plate and have you had any issues? Blessings!
Hi Rhonda, I've been using it for about 2 years now. I have not had any issues with it at all. It does a great job. I have a very small stove and my canner doesn't really fit well. This has worked great for me. -Crystal😊
Hi Lena, I made a video on canning broth: ruclips.net/video/TKSKhrHa5pE/видео.html And I believe, it is 20 minutes for pints and 25 minutes for quarts. I love having canned broth on the shelf.. super convenient! -Crystal🙂
Hi 👋🏻 Enjoyed your video. Problem, I had 4 out of 7 jars not seal that sat out overnight. 😒 Do u think the chicken is still safe to use? Freeze? Had the same good fortune of finding legs at .67 a lb. Crazy good in today's pricing.
I've been out of town and catching up on my comments. So this is too late. That's always a difficult thing to know. It might have been fine if you used it right away. Unfortunately, I always say.. when in doubt.. toss. Very frustrating when that happens.
Thank you so much for this video and great information! I was wondering if reprocessing the chicken from the jars that didn't seal would be problematic. I know that the bones get very soft when canning this way, so would redoing it make them REALLY soft, as in mushy?
I canned qts of legs because of being so big. Now the jar is only half full after canned and I am concerned if its going to be safe. They all sealed and like 4 days later and before that they would ping loud. I am wondering if they are safe. I did the correct pressure and time.
As far as the jars not being full.. that would be expected. The meat shrinks in size as it cans. I stuff as much of the chicken in the jars as I can. But there is still less volume when it finishes canning. I can't really tell you on the sealing. I usually check after 24 hours to see if they are sealed, it they are I don't typically check again. You'll have to decide what you feel is safe. -Crystal
Good morning! And thank you so much for subscribing!! No you can't do this in a water bath canner. All low acid foods (such as meat and veggies) must be canned in a pressure canner.
Can you please help me this is the first time I pressure canned chicken leg quarters at 10 it went one line below 10 for about 20 seconds and I turned it up fast and I could just keep it steady at 13 to 14 will it still be OK to eat?
I can’t say for sure of course. Typically if pressure drops below what it should be you start the timing all over. 20 seconds does not sound like a lot. In the end you need to decide what you feel comfortable with. -Crystal
This is the one I purchased: www.amazon.com/gp/product/B003Z4A0CQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 It looks like it may not be available anymore, but you can see which one it is. -Crystal😊
I just saw that Piggly wiggly has them on sale this week for 49 cents a pound, so I will be getting some tomorrow
Also, all of the books that I have and I have always done any meat in quart jars for 90 minutes
Hi Sharon! That is a FANTASTIC price!! Wow.. I'd be buying some up as well. Meat is usually always done for 90 minutes for quarts, unless there is bones in the jar.. bone in chicken takes 75 minutes for quarts and and 65 minutes for pints. -Crystal 🙂
Wow! .69 cents a pound?! What a blessing! So glad you were able to can it all up for a rainy day--such a good feeling! So convenient...and even more tasty! Have a wonderful day, Crystal...hope you're enjoying some sunshine! ~Pam
I know! It was a crazy good deal!! And it does feel good 😊 I've seen a bit of sunshine here and there... 😀 I've been keeping busy on my projects.. like canning!! Hope you have a wonderful day too Pam!! 💗 -Crystal🙂
Great video ! I just canned 12 quarts of chicken thighs. If you add a bit of white vinegar to your water it keeps the jars clean and helps to keep the inside of your pan from getting discolored.
Thank you for the tip on the vinegar! And great job on your chicken thighs. I want to do some breasts and/or thighs soon. -Crystal😊
I bought a 10 lb bag today for 7.99. 6 months ago I bought a 10 lb bag for 5.99. And two months ago, I bought a 10 lb bag for 6.99. So the price is going up. I have the backs in the crockpot. I canned the rest
I did add a 1/3 cup of bone broth in each jar. I love this chicken. So flavorful. The bones are really soft. I saw someone say they save the bones and when they are totally dry, they grind them up very finely and sprinkle on their dog's food.
Yes, I'm seeing the prices going up to. Canning deals when you see them is a great way to help with rising costs. Great idea with bones! Would probably be good for chickens too. Thank you for sharing!! -Crystal :)
I love that you share the success and problems. I have a roaster full of pork roasts in the oven right now par cooking so I will can up pulled pork. I love watching canning videos. Thanks Crystal.
Yum, love pulled pork!! Do you add the bbq sauce to it before canning. I have always had problems with the sugar in the sauce burning.. not sure if I was doing something wrong or not. I ended up canning it without the sauce and adding afterwards. I've been looking at pork as well to can up soon. -Crystal🙂
@@HomemakingontheHomestead I put salt in with it but add the barbecue sauce when I open the jars. I do put the broth from cooking the roasts in the jars. Such an easy lunch or dinner.
I am trying to empty my freezer, the roasts are from my once a week to our small IGA in the morning, they have mark down meat and the bonus is these were all Smithfield or Hormel vacuum sealed 99 cents a lb, I saved them up for today’s project.
That's a great deal!! I'll do the same and save up for a canning session.
What a sense of accomplishment. When I can just 7 pints of something, I’m so proud of myself. There’s nothing better than your own home canned food. 💞
I totally agree Kelly!! It does give you a great sense of satisfaction.. -Crystal🙂
Hi there! Just found your channel. Love your video. I need to get a stand alone burner for my pressure canner. What brand are you using? And what size is your canner? Thanks for your help!😊
Hi! The brand is Cadco. I got mine from Amazon. I looked and they seem to be out of stock. I'm sure you could do a search for Cadco and go directly to their site and they might have it. Here is the Amazon link so you can see which one it is: www.amazon.com/gp/product/B003Z4A0CQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
@@HomemakingontheHomestead Thank you so much 😊
That was an awesome find on chicken. Lately here in Vermont there has not been much on sale. Sad what this world has come to. Thank you for another wonderful video. God Bless
Laurie, it's crazy sad, almost unbelievable where things are at. This sale really surprised me because I haven't seen much in the way of good deals for quite some time.. Thank you and have a wonderful weekend! -Crystal🙂
Really enjoyed watching this Crystal, I used to can all of the time, I always canned vegetables, never did try meat. Thank you for showing, I'd really like to try this, we eat alot of chicken. You have a lovely weekend.
Meat is pretty easy to can. My father was an avid fisherman and would be bring me a lot of salmon to can. I canned tons of salmon over the years and also started canning other meats. Very simple to do. I hope you have a wonderful weekend too Christal 💗 -Crystal🙂
I am looking forward to canning my 30 lbs of chicken quarters, I got a deal at $3.99 for 10 lbs so among my viewing I must say it was very easy to follow along. Thank You for sharing. I did pick up on long-time cellar storage, I was told to make sure I wash my jars to prevent mold, though there might be someone else new like me.
WOW!! Great deal on the leg quarters! I'm assuming you mean wash the jars after you are done canning? If so, yes, I wash mine before I put them on the shelf for storage. Obviously you need to wash them before you can the chicken 🙂 -Crystal😊
This video was very informative and helpful. I have never canned meat and wanted to try it.
I'm so glad it helped you Kristie! Canned meat is so nice to have on the shelf and ready to go. -Crystal🙂
Great video there eh! I'm from south east Canada in New Brunswick just below Maine and we have been canning deer meat for ever... have 8 meat king chickens to process today and out of freezer space going to try this... thanks for sharing
You're welcome! That's great on the chickens! My daughter and her husband just did about 40 chickens.. It's so great to have your own supply of meat!
-Crystal🙂
It all looks so nice! I have never canned chicken with the bone in I would really like to try it. Thanks so much for sharing!
Thank you Lina! It was easy to do, I encourage you to give it a try 😊 -Crystal🙂
Thanks for your video. I'll be canning chicken tomorrow.
You're welcome! Hope your chicken canning went well! -Crystal😊
Wow!69 cents per pound is great. I don’t blame you for stocking up. You had a very productive canning session! Do you need to have the water in the canner hot before putting in the hot jars with the hot pack method? I’m excited to see some recipes from you showing how you use the chicken. I hope you have a great week Crystal!
I know Adrienne.. what a find! So on the hot pack canning method.. when I begin to fill my jars, I turn on the burner for the canner to high and because there isn't a lot of water in there it heats up pretty quick.. Then I fill the jars and put them in the warm/hot canner. I will show how I use the chicken soon! Have a great weekend my friend 💗 -Crystal🙂
Brilliant! Thank you so much for sharing how you do it! Blessings Abound!
You are so welcome! I'm glad it was helpful for you 😊 -Crystal🙂
Well done, and good for you sticking to your own rules about filling the canner. Black beans are so versatile.
Thank you! And I love having all kinds of beans canned, they're nice to always have on hand. 💖
I just bought a bag of quarters to can for the first time and found your video. Thank you for doing this!
You're welcome!
Question
Double canning the chicken that didn't seal seems like 90 min plus 75 min would make the 2 quarts over processed. I'm just wondering? You did a fantastic job of explaining where people could understand easily.
Well.. for sure the chicken will be very well cooked! 😄The other answer is to use the chicken right away (instead of recanning it)... you could make soup or casserole with it and freeze that if needed. Either way it's better, in my thoughts, than tossing the chicken. 😊 I have canned jars a second time and they were fine also worked great in soup, casseroles or even stir fry.
Thank you. You have been so helpful
VERY well explained.
Glad it was helpful!
I need to get one of those electric burners
They are very helpful! Keeps the stove free for other things. -Crystal🙂
Great video! TY for sharing. I noticed you were using a type of hot plate instead of your stove. I haven't used my pressure canner because it won't work on our old glass-top stove. How long/often have you used the hot plate and have you had any issues? Blessings!
Hi Rhonda, I've been using it for about 2 years now. I have not had any issues with it at all. It does a great job. I have a very small stove and my canner doesn't really fit well. This has worked great for me. -Crystal😊
If you were just doing broth, how long do you process it? I read 20 minutes as long as you have no meat pieces in it.
Hi Lena, I made a video on canning broth: ruclips.net/video/TKSKhrHa5pE/видео.html And I believe, it is 20 minutes for pints and 25 minutes for quarts. I love having canned broth on the shelf.. super convenient! -Crystal🙂
Hi 👋🏻 Enjoyed your video. Problem, I had 4 out of 7 jars not seal that sat out overnight. 😒 Do u think the chicken is still safe to use? Freeze? Had the same good fortune of finding legs at .67 a lb. Crazy good in today's pricing.
I've been out of town and catching up on my comments. So this is too late. That's always a difficult thing to know. It might have been fine if you used it right away. Unfortunately, I always say.. when in doubt.. toss. Very frustrating when that happens.
Thank you so much for this video and great information! I was wondering if reprocessing the chicken from the jars that didn't seal would be problematic. I know that the bones get very soft when canning this way, so would redoing it make them REALLY soft, as in mushy?
You could easily remove the bones to reprocess so that wouldn't happen. Because they most likely would be verry soft.
I canned qts of legs because of being so big. Now the jar is only half full after canned and I am concerned if its going to be safe. They all sealed and like 4 days later and before that they would ping loud. I am wondering if they are safe. I did the correct pressure and time.
As far as the jars not being full.. that would be expected. The meat shrinks in size as it cans. I stuff as much of the chicken in the jars as I can. But there is still less volume when it finishes canning. I can't really tell you on the sealing. I usually check after 24 hours to see if they are sealed, it they are I don't typically check again. You'll have to decide what you feel is safe. -Crystal
I am new to canning meat. I canned my bone in legs and thighs for 90mins. Should I toss it? My mistake!!
No.. it will be just fine!! -Crystal😊
Quart jars requires 90 min
For boneless, yes. But for bone-in it’s 75 minutes.
nchfp.uga.edu/how/can_05/chicken_rabbit.html
Hello, I'm a new subscriber, I don't have a canner , can I water bath ? If possible for how long?
Good morning! And thank you so much for subscribing!! No you can't do this in a water bath canner. All low acid foods (such as meat and veggies) must be canned in a pressure canner.
Can you please help me this is the first time I pressure canned chicken leg quarters at 10 it went one line below 10 for about 20 seconds and I turned it up fast and I could just keep it steady at 13 to 14 will it still be OK to eat?
I can’t say for sure of course. Typically if pressure drops below what it should be you start the timing all over. 20 seconds does not sound like a lot. In the end you need to decide what you feel comfortable with. -Crystal
What kind of hot plate are you using
This is the one I purchased: www.amazon.com/gp/product/B003Z4A0CQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 It looks like it may not be available anymore, but you can see which one it is. -Crystal😊